Yes, please post your recipe! My father-in-law has been harassing me to make a gorgonzola dolce ever since I started experimenting with cheese, he loves it! Your looks perfect and creamy-do you have any pics during the make? Did you make two sets of curd? I was thinking of trying the recipe on cheesemaking.com.Anyway congrats on a beautiful cheese!

The only changes I made were:They called for C21 buttermilk culture , I only had C101 , so I used it instead.I had no yogurt culture , so I just omitted it.I had no PR so I used a slurry made from a piece of Danish Blue.

Turned and salted every day for 5 days or so , and then aged in cave for 6 weeks.

I wasn't sure if it would turn out , but now I know , I think I will stick to the same recipe again.

Actually , I have another one aging right now.

Cheers , Jim!

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No..........I'm not a professional CheeseMaker , but I play one on TV.

Im not sure it will be that easy to reproduce this cheese as it was mainly ripened by PC rather then PR. You might need to inoculate with PC, although if often apears in blues, it doesnt always stick around to produce the great goowyness you have achived

« Last Edit: April 20, 2013, 07:37:02 AM by Tomer1 »

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Amatuar winemaker,baker, cook and musician not in any particular order.

Im not sure it will be that easy to reproduce this cheese as it was mainly ripened by PC rather then PR. You might need to inoculate with PC, although if often apears in blues, it doesnt always stick around to produce the great goowyness you were achived

Thanks again all.

Tomer , I was wondering about that as it has a lot of the white mold on it , does it just pick up PC out of the air?

I did have lonzino in the same cave that had been sprayed with Bactoferm Mold 600 which is a white mold also , it is "Penicillium nalgiovense".

I wonder if it could be that which is growing on my blue , and if so , has that type of mold ever been used in cheese making?

Interesting.

Cheers , Jim.

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No..........I'm not a professional CheeseMaker , but I play one on TV.

A slurry is when you harvest mould from an existing cheese. So, he took a piece of Danish Blue, scraped out a bunch of blue mould from it, and probably mashed it about in some warm water or milk. Remove the chunky bits. Pour this "slurry" into your milk. That will get the mould spores into your milk. I do this to get moulds for cam's and brie's and blues because I don't make enough of either to warrant buying and keeping the spores in the freezer.

- Jeff

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The wise do not always start out on the right path, but they do know when to change course.